We speak a lot here on ChefTalk about what constitutes good food and service.
It is very important that we in the culinary community, put our money where our mouths are and take this subject seriously.
Still though, there are still those places that are still stuck in a rut they can't get out of. They cant seem to unlearn old, bad, out of date, habits and re-establish themselves and evolve with the times.
This past weekend I found myself in a small town American...